Spinach Artichoke Stuffed Shells
- 1 lb jumbo pasta shells
- 1 jar RAGÚ® Homestyle Thick & Hearty Roasted Garlic Sauce
- 1 cup rough chopped marinated artichoke hearts
- 2 Tbsp olive oil
- 6 oz bag baby spinach
- 2 eggs
- 2½ cups ricotta cheese
- 1½ cups 6 blend Italian shredded cheese
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Cook the pasta shells according to the package but a couple minutes shy of al dente- they will cook further in the oven. You just need them pliable to easily stuff. Drain and set aside.
- Preheat your oven to 375 degrees.
- In a saute pan, over medium heat, add the olive oil and spinach. Cook until wilted then squeeze out some the liquid. Set spinach aside.
- In a large bowl stir together the cooked spinach, eggs, ricotta cheese, artichoke hearts, shredded cheese, garlic powder, salt and pepper.
- Prepare a large baking pan by coating the bottom with RAGÚ® Homestyle Thick & Hearty Roasted Garlic Sauce.
- Stuff each pasta shell with some of the filling and place into the baking sheet. Pour the top of the shells with the remaining sauce.
- Bake in the oven for about 30 minutes. You can garnish with grated parmigiano cheese and parsley.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/05/spinach-artichoke-stuffed-shells/
3.5.3208